Recipes

Serves 4-6

Ingredients

Salsa:

1 cup fresh corn kernels cut from a cob or defrosted frozen corn

1 cup chopped cherry or grape tomatoes

2 scallions, white and green parts thinly sliced

1 green jalapeño pepper, stemmed, seeded, finely chopped

1 small clove garlic, minced

2 tablespoons chopped cilantro leaves

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Guacamole:

2 ripe avocados

1 small clove garlic, minced

1/4 small red onion, finely chopped, about 1/4 cup

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice

1/4 teaspoon Mexican hot sauce

1/4 teaspoon ground cumin

1/4 teaspoon salt

Shrimp:

24 large shrimp, shelled and deveined

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon ground cayenne

8 corn tostada shells

8 butter lettuce leaves, torn into bite-size pieces

Fresh cilantro sprigs

Mexican hot sauce

Lime wedges

Preparation

Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.

Prepare the grill for direct cooking over medium heat (about 350°F/180°C). Pat the shrimp dry with paper towels and place in a bowl. Add the oil, cumin, cayenne, and salt and toss the shrimp to coat.

Arrange the shrimp on the grill grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes. Remove and transfer to a plate.

To assemble the tostadas, spread a generous spoonful of guacamole on a corn tostada. Top with the lettuce, salsa, and shrimp. Garnish with cilantro and serve with hot sauce and lime wedges.